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Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

Erhan Sulejmani1, Ali A Hayaloglu2

  • 1Department of Food Technology, University of Tetova, 1200 Tetovo, Macedonia; Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.

Food Chemistry
|June 11, 2016
PubMed

Keywords:
ColourKashkaval cheeseMeltabilityProteolysisResidual coagulant activityVolatile compounds

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